Fully Loaded Cookie Bars

By Paula Shoyer, from her new book The Passover Menu This is one of my favorite recipes from Paula’s new book, The Passover Menu. I agree with her, this is my go-to snack, quick sweet treat this Passover.

Recipe type: Dessert

Serves: 24

Ingredients

1 ½ cups sugar

2 eggs

1 cup cottonseed or other neutral oil

2 tablespoons vanilla sugar

3 ¼ cups ground almonds

¼ cup potato starch

1 cup mini chocolate chip or 1 bag chocolate chips

⅓ cup pecans, chopped

⅓ cup shelled pistachios, chopped

⅓ cup walnuts, chopped

⅓ cup dried shredded coconut

⅓ cup golden raisins

⅓ cup dried cranberries

Instructions

Preheat oven to 375 degrees.

Grease a 9 x 13 inch baking pan. Press in a piece of parchment paper to cover the bottom and sides. Grease the top and sides of the parchment.

In a large bowl, beat the sugar, eggs, oil and vanilla sugar with an electric mixer on medium or mix well with a wooden spoon until combined. Add the ground almonds and potato starch and mix well. Add the chocolate chips, pecans, pistachios, walnuts, coconut, raisins, and cranberries and mix to distribute.

Spread evenly into prepared pan. Bake for 30 to 35 minutes, or until edges are brown and a toothpick comes out with a few crumbs. Let cool. Lift out the parchment and then cut into squares or bars.

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About Elizabeth

I’m a wife and mom of five kids, all food lovers, and critics too. Lucky for all of us, I love farmers markets, cookbooks, talking about food and of course cooking. I search food magazines, the latest cookbooks and TV shows to find the best new recipes and food trends and not only make them kosher but also easier to prepare! Welcome to my cooking adventures and exploration on how to make almost anything delicious and kosher.